The Super Bowl

an eater's guide

The Batalis host an annual Super Bowl party, but this year the Big Game is close to home. Literally. The Super Bowl is in New York (or, more accurately, Jersey) and my hometown team is playing for the ring. (Click here for a video of me and fellow Seattle-native Chris Cornell on the uniqueness of the Seattle experience.)

As always, I designed a game day menu inspired by the cities of the teams represented. Here’s what the Batalis will be eating on Sunday night. Later today, we’ll update this post with additional recipes from our Super Bowl menu. Stay tuned…

Heat the olive oil in a non-stick skillet over medium-low heat. Add onions and garlic and a generous pinch of salt and cook on very low heat until caramelized, about 30 minutes. Let the onions cool slightly, then transfer to a food processor. Pulse a few times so that the onions form a chunky purée. Add the sour cream, then pulse until the dip comes together. Scrape into a serving bowl. Serve either immediately or chill then serve.

In a large saucepan, melt the butter. Add the hot sauce and brown sugar, stirring to dissolve the sugar. Pour half of the mixture into a bowl, and add the sausage, tossing to coat.

Spread the tortilla chips on an oven safe platter, and scatter the sausage over the chips. Drizzle remaining sauce over the chips and bake until everything is hot and chips further crisp, about 5 minutes. In another bowl, toss the cheese, scallions, carrot, celery, and parsley. Season with a pinch of salt and scatter over the hot nachos. Serve immediately.

Fill a very large pot (big enough to fit the crab with the lid closed) with one inch of water. Bring to a boil, and place the crab inside. Steam for 2 1/2 to 3 minutes. Remove the crab and allow to cool slightly. Once the crab is cool, remove all of the meat.

In a large bowl, combine the fennel, lemon juice, grapefruit zest and juice, jalapeno, olive oil, salt and pepper. Genlty toss until well combined. Chill for at least 1 hour.

Transfer to a serving bowl, garnish with fennel fronds, and a drizzle of olive oil. Serve with red endive leaves.

LAMB MEATLOAF SLIDERS

makes 24 sliders

Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

2 pounds ground lamb

1 red onion, finely minced

4 cloves garlic, minced

1 serrano Chile, stemmed, seeded and minced

1 cup freshly grated pecorino romano

1/4 cup tomato paste

1 egg

1 cup panko breadcrumbs

1/2 cup cilantro, finely chopped

Extra Virgin Olive Oil

1 cup yogurt

Zest of 1 lemon

3 tablespoons mint, chiffonade

Harissa

12 mini slider buns, split and toasted

Preheat oven to 375F.

Combine the lamb, onion, garlic, serrano, pecorino, tomato paste, egg, breadcrumbs, cilantro, and salt and pepper. Work with your hands into a homogenous mixture, but be careful not to overwork.

Form into a 2 x 2 inch loaf, place on a cookie sheet then bake for 25 minutes. Allow to cool, then slice into 1/2-thick slices.

Oil a griddle or nonstick pan with a tablespoon of olive oil and preheat to medium-high. Cook each slice for 1 minute per side. While the patties rest, stir together the yogurt, lemon zest, and mint.

Build the sliders with a meatloaf patty topped with minted yogurt and a smear of harissa on the top bun. Serve immediately.

DIRTY WATER HOTDOGS

12 Servings

Prep Time: 5 mins

Cook Time: 10 mins

Total Time: 15 mins

12 hot dogs, “Sabrett” if possible

2 quarts water

2 tablespoons vinegar

1 teaspoon cumin

A pinch freshly grated nutmeg

12 hot dog buns, split and toasted if desired

Combine the water, vinegar, cumin, and nutmeg in a large pot, and bring to a boil. Reduce to a simmer, and add the hot dogs, cooking until the hot dogs have heated through, about 5 minutes. Serve on buns with desired condiments.

SEATTLE SALMON CHOWDER

8 servings

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

3/4 cup butter

1 yellow onion, minced

2 ribs celery, minced

2 white potatoes, scrubbed, peeled, cut into 1/4-inch dice

1 pound fresh salmon filet, cut into 1/2-inch dice

1/4 cup flour

2 cups cream

2 cups milk

Freshly ground white pepper

Sourdough boule, hollowed out and toasted

In a Dutch oven, heat butter over medium heat. Once the butter has foamed and subsided, add the onions, celery, potatoes and a pinch of salt. Cook until the onions have softened. Add the flour and cook until it resembles wet sand. Whisk in the cream and milk and bring to a simmer. Add salmon pieces and cook 15 minutes. Season with salt and freshly ground white pepper to taste. Serve in the sourdough bowl.

FUDGY BROWNIES

3/4 cup All Purpose flour

1/2 teaspoon baking powder

1/4 tespoon salt

4 squares (1 ounce each) unsweetened chocolate

1 cup sugar

1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise

2 large eggs

1 teaspoon vanilla extract

Preheat oven to 350F.

Grease an 8-inch baking pan with non-stick cooking spray or line with aluminum foil; set aside.

Combine flour, baking powder and salt in small bowl; set aside. Combine chocolate, sugar, Hellmann’s® or Best Foods® Real Mayonnaise, eggs and vanilla in large bowl until smooth. Stir in flour mixture just until blended, then spread in prepared pan. Bake 25 minutes or until toothpick inserted 1-inch from edge comes out clean. Cool on wire rack. Cut into 2-inch squares to serve.

Wednesday, December 14th, 2016

2:00PM - 4:00PM

Friday, January 6th, 2017

7:00PM - 11:00PM

Mario is joining Chefs Donald Link and Stephen Stryjewski for an exclusive dinner at Calctsieu in NOLA. Mario will craft a menu featuring signature dishes from his vast Italian repertoire. This evening offers a unique opportunity for 150 guests to support the Link Stryjewski Foundation at an intimate dinner.